Recipe Index

American | Snap Pea Salad with Buttermilk Dressing

Posted on August 23, 2017

We love this alternative to coleslaw. Goes with the Brown Sugar Baked Beans and Chile-Glazed Baby Back Ribs.

Yield: 6 to 8 servings

snap pea salad


1 pound snap peas

1 bunch radishes

1/4 head napa cabbage

1/4 cup buttermilk, well shaken

1/4 cup mayonnaise

1/4 cup sour cream

1 small shallot, minced

2 tablespoons minced flat-leaf parsley

zest and juice of 1 lemon

1 teaspoon granulated sugar

1 tablespoon whole-grain mustard

2 tablespoons chopped fill or tarragon

1/4 cup chopped chives

kosher salt

freshly ground black pepper



Clean and stem snap peas. Slice each pod in half at a 45° angle (do not remove the small inner peas) and transfer to a large bowl. On a mandolin or using a chef's knife, thinly slice the radishes and cabbage and transfer to the bowl with the peas.

In a small bowl, whisk together the remaining ingredients until well combined. Pour dressing over salad and toss to combine. Refrigerate until chilled, about 30 minutes. Taste and adjust seasoning with salt and pepper.


(Ref. Sur La Table's "Creamy Buttermilk Snap Pea Salad with Lemon and Herbs" recipe, "Memorial Day Cooking" class.)